Hard Skills
IntermediateManual Butchery and ShellingThe ability to use specialized hand tools and knives to remove shells, viscera, and appendages from crabs while maximizing meat yield.
BasicFood Safety and HACCP ComplianceKnowledge and application of Hazard Analysis and Critical Control Points to prevent contamination and ensure seafood is safe for consumption.
IntermediateKnife Handling and MaintenanceExpertise in the safe use, cleaning, and sharpening of various butchery knives and mechanical cutting tools.
IntermediateQuality Inspection and GradingThe skill of visually and olfactorily identifying signs of spoilage, disease, or substandard quality in raw crab products.
BasicCold-Chain AwarenessUnderstanding the temperature requirements for seafood processing to maintain product freshness and prevent bacterial growth.